The Canadian: a Black Angus burger
The Canadian: a Black Angus burger
No barbecue party off the grill is complete without burgers. Originally, this is a flat piece of compressed minced meat that German immigrants brought to the New World as a familiar recipe (their "frikandelle"). There it became known as hamburger steak, after the port from which many Germans embarked. There are numerous claims as to who first came up with the idea of putting the hamburger on a bun so it could be eaten walking and without cutlery, but the final breakthrough of this concept came at the 1904 World's Fair in St. Louis. Louis. It was originally called a hamburger steak sandwich, but less than thirty years later, the term hamburger was completely established. With the rise of fast food restaurants after World War II, the popularity of the hamburger took on even greater proportions. That moment also marks the split between what lovers of good food smugly call fried shoe soles on one side and real burgers on the other. In terms of preparation, there is not much difference. The distinction is in the quality of the meat, the dressing, and the sandwich. After all, that's really part of it, otherwise you don't serve a hamburger, you serve a German frikandel.
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